ORANGE BUTTERMILK SALAD
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- 1 20 oz. can crushed pineapple not drained
- 1 6 oz. pkg. orange gelatin
- 2 cup buttermilk
- 8 oz. cool whip thawed
1In saucepan, bring pineapple with juice to a boil. Stir in gelatin until dissolved. Remove from heat; Stir in buttermilk. Cool to room temp. Fold in cool whip. Pour into a 2 qt. (I use 9x9)baking or serving dish. Refrigerate for 4 hours. Cut in squares. serves 9-12.
2NOTE:To make sugar free, use sugar free orange jello and sugar free coolwhip. EASY!